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Veröffentlicht/Copyright:
24. Januar 2022
Published Online: 2022-01-24
©2022 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Artificial intelligence, big data, and blockchain in food safety
- Articles
- Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed
- Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
- Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties
- Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
- Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
- Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Artificial intelligence, big data, and blockchain in food safety
- Articles
- Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed
- Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
- Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties
- Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
- Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
- Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
